Ingredients
- 4 lbs. boneless beef chuck roast
- 2 tsp. salt
- 3/4 tsp. black pepper
- 2 tsp. vegetable oil
- 2 lbs. onions, halved lengthwise and thinly sliced
- 2 large garlic cloves, finely chopped
- 1 tsp. chopped fresh thyme (or 1/4 tsp. dried, crumbled thyme)
- 1 tsp. chopped fresh rosemary (or 1/4 tsp. dried, crumbled rosemary)
- 12 oz. stout
- 1 cup water
Directions
Put oven rack in middle position. Preheat oven to 325F. Pat beef dry and rub with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in oven proof, 5-quart, wide heavy pot over medium high heat until hot - not smoking - and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
Add onions to pot and saute, stirring, until pale golden, about 10 minutes. Add garlic, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for two minutes. Add stout and water, bring to a boil, return beef to pot and cover. Braise in oven, turning after one hour until beef is tender - three to three and a half hours total. Let stand uncovered in onion sauce about 30 minutes before serving.
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Read all 17 reviews
By kimmyvcooks
on May 17, 2013
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This is my new go to recipe for pot roast! By husband keeps saying "the onions are like butter". I followed the recipe to a tee with the fresh herbs. Cooked the beef for 3 hours at 325. The last half hour of cooking I added 1 pd of baby bella mushrooms and Yukon golds, let it rest out of oven, lid off, for 30 mins. Served and heard nothing but yummy!
By gardengoddess30
Eastern North C...
on April 22, 2013
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Followed the recipe exactly...right down to the fresh herbs. Huge hit! My sister and brother-in-law demanded the recipe! Will definitely make it again and change nothing. Except maybe use a darker beer.
By Laurie luv''s t...
Cumberland, RI
on January 28, 2013
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Excellent! We made this exactly as recipe shows and added 4 lg potatoes halfed and 10 oz package whole portabella mushrooms to last step and was just perfect. Great recipe!
Read all 17 reviews